Much like the other lentil soup I posted recently, this might not be the prettiest of soups to look at, but it sure is tasty! It’s super filling thanks to all the lentils, so it works perfectly as a Winter warming dinner without leaving you scratching around for more food an hour later.
And, like most things I have been making lately, it freezes well too! Seriously, you should see the inside of my freezer right now – there is a serve or two of pretty much everything I have cooked recently – I’m not sure what exactly I’m stocking up for, but I know I’ll be prepared!
There’s not much else to say about soup, so lets just get to it shall we!
- Half a butternut pumpkin
- 1 large sweet potato
- 1 large onion
- 3 cloves garlic
- 1tbs curry powder
- 1tsp cumin
- 1.5 cups dried lentils
- 5 cups vegetable stock
- Natural yoghurt (to serve)
- Peel and chop the pumpkin and sweet potato into small pieces
- Finely dice the onion and mince the garlic
- Heat some oil in a large saucepan and cook the onion and garlic for 2-3 minutes
- Add the curry powder and cumin and cook a further 1 minute
- Add the pumpkin and sweet potato and stir through the onion, then add the lentils and stock, stirring to combine
- Bring to the boil then reduce the heat and simmer, partially covered for 20 minutes, or until the lentils are cooked
- Allow to cool slightly and blitz half the soup until relatively smooth and combined, return to the pot and stir to combine, then heat through
- Serve with a dollop of natural yoghurt and enjoy!
If you prefer your soups a little less on the chunky side then you could always blitz the whole lot until smooth, but I think the chunks of vegetables and some whole lentils left in it are the way to go. I think being able to see some vegetables helps too – it could be a little less appealing if it was all just smooth and brown! I promise it tastes better than it looks (much, much better than it looks in fact!)
Are you a hoarder of food in your freezer too? Is there a support group for people like me?!